Definately a winner This recipe will yield enough for 6 people It is easily halved but i figure if your going to cook it you may as well cook a batch to last you a couple of meals. The flavours really intensify overnight. Recipe link here: http://www.bullacream.com.au/article/recipe/chicken-tikka-masala 1Kg chicken thigh fillets, cut into chunks (I normally get about 7/8 per thigh fillet) For the marinade: 500ml (2 cup) natural yoghurt 2 tablespoon lemon juice 4 teaspoons ground cumin 2 teaspoon ground cinnamon 4 teaspoons cayenne pepper 4 teaspoons freshly ground black pepper 2 tablespoon finely grated fresh ginger 4 teaspoons salt, or to taste In a large bowl, combine yoghurt, lemon juice, cumin, cinnamon, cayenne pepper, black pepper, fresh ginger and salt onto the Chicken, cover and put in the refrigerator for atleast 2 hours. The lemon and yoghurt will help tenderise the chicken also the spice will penetrate extra when left for longer. And we all know extra penetration is the best Make sure you mix really well so everything is coated evenly Now for the sauce! do this whilst waiting for the marinade (just re-heat when needed) Chop red/green chilli finely Grate 3 cloves garlic Place a large pan onto a medium heat Add in 40gm butter along with the chopped chilli and garlic Add to the mixture 4 teaspoons ground cumin 4 teaspoons paprika 4 teaspoons salt, or to taste When the butter has melted cook for a further 2 minutes stirring so as to make sure it doesnt burn. Stir in the 500ml Passata / Tomato Puree Stir in 50 - 100 ml water Stir in 600ml Cream Cook on a low simmer for 20 minutes Taste when the liquid is up to temperature (dont be alarmed if it is more sublte than you anticipated - the flavour will intensify when the par cooked chicken is added to the sauce) Whilst that is simmering lets make some Chappati You will need: 150-200ml Warm Water 1 1/2 cups plain white flour large pinch of salt 1 tsp olive oil Place all of the ingredients except the water into a bowl and massage together very well for a minute or so. The aim is to try and get rid of the little lumps Make a small well and pour bit by bit the water into the flour mixture. You kind of have to gauge this yourself but it basically wont be sticky and wont be too floury then kneed for a minute or 2 on a lightly floured surface till it looks like this below. Place it back into the bowl to rest for 10 mins lightly rub olive oil over the surface to help prevent a crust forming Now is a good time to put some rice on. I didnt plan on having to tell people how to cook rice im sure you guys can figure that on out I normally work on 1 cup between 3 people Bring your marinated chicken out of the fride and set up your stove top like this. (you could use a BBQ for this to save on congestion and mess) Place a lightly oiled fry pan onto a medium heat When the pan comes to temperature add the chicken pieces a few at a time Be careful not to crowd the pan so as to reduce the temerature of the oil too quickly The idea here is to only seal the chicken enough so that it makes a nice light brown crust on the outside. 90 secs - 2 mins each side would be about right on a medium heat. Then place the cooked pieces into your simmering sauce (this will finish the chickens cooking process) Repeat the same with the next batch and so on until all the chicken is in the sauce. Add the remaining marinade to the simmering chicken Let simmer for another 15 mins on a medium to low heat Take out a piece of chicken to test if its cooked properly and your ready to go! Place another fry pan onto a medium to medium high heat (no oil req'd) Whilst your waiting for it to come to temperature make 6 little lemon sized balls from your dough mixture Flatten it slightly (like you would a hamburger) Flour it lightly on each side roll it out a small amount with a rolling pin or empty bottle if you dont have one. Place it back into the flour so it doesnt get sticky and roll it out thinly Place it into the dry heated frying pan when it starts to puff up / bubble slightly spread one dessert spoon of EVOO over the top - this seals in heat and makes it puff up more press down with a spatula and flip evenly spread some more olive oil and press down again with a spatula remove from heat and repeat the process Garnish with Corriander A dollop of Yoghurt also goes well RETARD's Chicken Tikka Masala ............ DONE!